Make pesto: Combine basil, garlic, cheese and ½ cup of the oil in food processor. Season with freshly ground black pepper. Blend until smooth and set aside.
Cook pasta per package directions. Drain, reserving 1 cup pasta cooking water.
Heat 1 tablespoon of the remaining oil in large skillet over medium heat. Add shrimp and cook, turning once, until opaque and just cooked through, 1 to 2 minutes. Transfer to plate.
In same skillet, heat remaining oil. Add zucchini, turning only
occasionally, until tender and golden brown in spots, 5 to 7 minutes.
Stir pasta, shrimp and pesto into pan, adding pasta cooking water a tablespoon at a time to loosen as necessary. Toss to combine. Season with salt and pepper to taste.
6 servings
1
- Amount per serving
- Calories374
- % Daily Value *
- Total Fat 17g22%
- Saturated Fat 3g15%
- Cholesterol 116mg39%
- Sodium 205mg9%
- Total Carbohydrate 31g12%
- Dietary Fiber 7g25%
- Protein 24g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Make pesto: Combine basil, garlic, cheese and ½ cup of the oil in food processor. Season with freshly ground black pepper. Blend until smooth and set aside.
Cook pasta per package directions. Drain, reserving 1 cup pasta cooking water.
Heat 1 tablespoon of the remaining oil in large skillet over medium heat. Add shrimp and cook, turning once, until opaque and just cooked through, 1 to 2 minutes. Transfer to plate.
In same skillet, heat remaining oil. Add zucchini, turning only
occasionally, until tender and golden brown in spots, 5 to 7 minutes.
Stir pasta, shrimp and pesto into pan, adding pasta cooking water a tablespoon at a time to loosen as necessary. Toss to combine. Season with salt and pepper to taste.
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